Okanagan Apple and Raisin Galette

This single-crust apple and cinnamon pastry is easy to make again and again during apple harvest. No need to fuss: roll the crust into a rough circle and gently fold the edges over a generous heap of sliced apple goodness! Chopped pecans (or perhaps your favourite dried fruit?) will toast in the centre as the smell of autumn fills your kitchen.

LET'S MAKE THIS RECIPE!

Okanagan Apple and Raisin Galette

6-8SERVINGS

Ingredients

1 1/4 cups All-purpose flour

½ tsp Salt

½ tsp Sugar

½ cup Butter, cold, cut into pieces

2 - 3 tbsp. ice cold water Water

4 BC Tree Fruit apples, peeled, seeded and thinly sliced

Juice of ½ a Lemon

1½ tsp Cinnamon

1/8 tsp Nutmeg

2 tsp. Vanilla

¼ cup White sugar

1/3 cup Golden rasins

1 Egg, beaten for egg wash

¼ cup Chopped Pecans (optional)

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Directions

STEP 1

For the Crust

1 1/4 Cup All-purpose flour

1/2 Tsp Salt

1/2 Tsp Sugar

1/2 Cup Cold butter cut into pieces

2 to 3 Tbsp Ice cold water

In a mixing bowl, combine flour, salt and sugar, mix well. Add butter. Using a pastry blender or a fork, blend in butter until the mixture is crumbly, like oatmeal. Gradually add the ice water, 1-tablespoon at a time, just until the dough comes together. Be sure not to add too much water.

Empty the dough from the mixing bowl on to a piece of waxed paper. Using the waxed paper, shape the dough into a flat disc. Wrap in waxed paper or plastic wrap and chill in refrigerator for at least half an hour.

STEP 2

For the Apple filling

4 Apples, peeled, seeded and sliced into thin slices

Juice of 1/2 of 1 lemon

1 1/2 Tsp Cinnamon

1/8 Tsp Nutmeg

2 Tsp Vanilla

1/4 Cup White sugar

1/3 Cup Golden raisins

2 1/2 Tbsp Butter

1 Beaten Egg (for egg wash)

Splash of water

White sugar (for sprinkling crust)

1/4 Cup Chopped pecans (optional)

Peel and core apples, slice into ¼-inch segments. Toss with lemon juice and raisins in a large bowl. Mix sugar and spices together and reserve.

If you don’t have parchment,, roll on a lightly floured surface and transfer to the sprayed sheet.

STEP 5

Drain the liquid from the apple mixture and arrange apples in the centre of the dough. Leave a 2-3 inch border. (Dot with the remaining 2 ½ tbsp butter, if desired.) Sprinkle evenly with sugar/spice, then gently fold up the edges of the dough over the apples, leaving the centre open.

Whisk the egg and water well with a fork, then brush the wash over the crust. Give a sprinkling a white sugar and then the chopped pecans over the whole tart, gently pressing into the crust.

Bake for 12 minutes, then turn the oven down to 350° F and continue baking for another 25 to 30 minutes. The centre will be bubbling and the crust should be golden brown. Remove from oven and allow to cool slightly. Serve warm with a scoop of vanilla ice cream, fruit yogurt, or cheddar cheese.